Carrot and pumpkin, next to leek and tomatoes are probably the most obvious vegetables to make soup with, but we don’t mind, do we? It is and stays after all a proven top-notch combination. Never change a winning team, right? 🙂 Or maybe just a little, by playing with the seasoning and the garniture for example, something we did in this recipe.
You can do just about anything with soup. There are hearty, comfort food soups, healthy and even gastronomic bowls. You can decide for yourself in which category today’s soup belongs. It’s up to you anyway, as most soups are super easy to tweak. With only a couple of small twists you can add your own style to a standard recipe. For example, try to vary with the quantity of potatoes to make your soup thicker or more liquid, or finish everything off with sumptuous fish or with sausages, all very tasty and fun. Soup away! 🙂 Continue Reading
During winter, you automatically fancy a nice hot bowl of soup, like a rich hearty soup full of flavor and with a firm texture. The typically forgotten winter vegetables like celeriac and parsnip are perfectly suited for this. Continue Reading
Peas are some of the most undervalued vegetables, not because they are not tasteful or because people don’t like them, but because the food combinations that we use are often dull (like in combination with carrots, or in soup with smoked sausages). Today we are gladly looking for recipes with a twist, and that is how we have come up with fennel-pea soup. To top it off we will use smoked mackerel, beetroot and sour cream.